A play on Italian Wedding soup but with Polish ingredients like beet and spaetzle
Big Macs are delicious. We can all be food snobs and pretend like they aren’t, but the fact is, big macs were developed by scientists for optimal deliciousness. If you don’t believe me, I bet you haven’t had one in a while, and I REALLY bet you haven’t had one drunk in a while. That being said, I’m not selling out to fast food or saying you should all be eating more big macs, I’m just stating facts. This recipe came to me a few weeks after thanksgiving last year when I was (surprise!) eating a big mac (and probably drunk?) I was thinking about what makes the burger good. Its OF COURSE NOT the burger itself. It has more to do with the interplay of the cheap bread, cheese, pickles, and crunchy lettuce. For some reason it came to me that the ratios of meat to bread to flavorings are similar to that of stuffing, and I thought it would be fun to literally buy 8 big macs, chop them up, stir in some chicken stock, and bake it off as a stuffing. Well I sobered up, realized I didn’t want to spend 40 bucks at McDonalds, and had almost a whole year to develop this recipe. This stuffing came out absolutely amazing. When you eat it there is no question that you are eating a stuffing, and also no question that it is big mac flavored.